Fantastic way to refuel for a weekend brunch or lunch recipe. So simple and quick. You can make twice the quantity of fritters and freeze in portion sizes for a work lunch with a side salad.

Ingredients:

• 1 cup grated beetroot
• 1 cup grated zucchini
• 1 cup grated sweet potato
• 2 Tablespoons flour (your choice – gluten free, coconut, etc)
• 1 egg
• salt & pepper, to season
• 2 Tablespoons coconut or rice bran oil, for cooking

• 1 large avocado, pureed
• 10 baby tomatoes, halved
• mixed lettuce
• 1 handful silvered almonds
• 1 handful traditional boccini cheese, ripped in quarters
• dressing – equal quantities balsamic glaze & macadamia oil

Method:

1. Heat frypan over low to medium heat.
2. Combine grated vegetables in bowl, mix well.
3. Add egg, salt & pepper, then flour. Combine well. Add another egg if needed to adhere the mixture together
4. Add coconut or rice brain oil to frypan.
5. Form patties with hands & add to frypan. Brown & cook through.
6. Let cool slightly then serve with avocado puree swirled under & around the fritters. Layer with mixed salad leaves, baby tomatoes, boccini & silvered almonds. Drizzle with dressing. Enjoy.

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